Tasty beef soup

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4

Time to make: 6 hrs 25 mins

Hands-on time: 25 mins

Ingredients

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4 teaspoons olive oil
400g lean beef, cut in small pieces
spray oil
2 onions, sliced
2 parsnips, peeled, chopped
2 carrots, peeled, chopped
1 swede, peeled, chopped
1 cup diced pumpkin
2 cloves garlic, minced
3 tablespoons tomato paste
1 bouquet garni (see tip)
1-2 teaspoons dried red chilli flakes (optional)
1 cup white wine
3 cups salt-reduced liquid beef stock made with 3 cups water and 2 teaspoons salt-reduced beef stock powder
100g vermicelli noodles

Instructions

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1 Turn slow cooker on to low. Heat a non-stick pan with oil and brown beef in batches. Place in slow cooker. Brown onions in pan with a little oil spray. Add to slow cooker.

2 Place all the remaining ingredients except noodles in slow cooker. Stir well. Cook on low for 5-6 hours. Mix well. Season.

3 Cook noodles following packet directions and add to pot for the final 10 minutes. Serve soup garnished with chopped fresh parsley if preferred.

Variations

The chilli flakes give this soup a little kick. Omit chilli flakes for a less spicy taste.
Make it gluten free: Check tomato paste, stock and noodles are gluten free.

HFG tip

Find the bouquet garni — a tea-bag sachet of mixed dried herbs — in the dried herbs section at the supermarket.

Nutrition Info (per serve)

Calories 422cal

Kilojoules 1760kJ

Protein 27g

Total fat 11g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 16g

Dietary fibre 7g

Sodium 400mg

Calcium 110mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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